For 6 persons

For the macaroon dough:

150g of egg whites

200g of powdered sugar

200g almond powder

Blue and yellow dye

For the green lentil cream:

150g of green PUY lentils

150g of laughing cow cream

Salt, pepper

1 teaspoon of cumin

For the green lentil mousse:

150g of green PUY lentils

2 bricks of liquid cream of 25cl

Salt, pepper

1 teaspoon of madras curry

5 tablespoons of crèmfix powder

We preheat the oven to th5

We begin by preparing the device to macaroons. First we mix the almond powder and powdered sugar. Then the whites are beaten into snow. We add the whites to the mixture of powder and sugar and we mix with a maryse. We do not forget to add the dye to make a beautiful dark green. We put all the preparation in a piping bag and we make on a plate of oven of the rounds of paste. We put them in the oven for 12 minutes.

During this time we cook the green lentils for 25 minutes

Then once it is cooked, we take 150g of lentils and we put them in the blender with the cream of cow which laughs, salt, pepper and cumin and we mix. We put some lentil cream on a macaroon shell and cover it. The macaroons are ready.

Now we make the lentil mousse. Put 150g of lentils in the blinder and add the liquid cream, salt, pepper and curry powder. One mixes to obtain a smooth texture. Then we put all this in a bowl and we add the cremfix and we beat with the electric mixer until we obtain a foam.

On a plate, in a large circle, we put the lentil mousse with a piping bag until halfway up

We remove the circle and we cover all the turn of the mousse with macaroons in the cream of lentils

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